Instant Pot Cockadoodle Noodles (Chicken Noodle Casserole)

pressureluckcooking.com

Ricki Lowe

4 tablespoons (½ stick) salted butter

1 ½ pounds boneless, skinless chicken breasts sliced into ¼-inch thick cutlets and cut into small bite-size pieces

1 pound baby bella mushrooms, sliced (optional)

1 tablespoon Worcestershire sauce

3 ½ cups chicken broth

1 ½ teaspoons Italian seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon black pepper

1 (12-ounce) bag egg noodles (I use wide ribbons)

20 ounces frozen veggie mix (I use corn, carrots, peas and green beans)

1 cup heavy cream or half & half

¼ cup ranch dressing (not mix, but actual dressing)

2 cups shredded cheese blend of your choice (I like Colby Jack)

½ cup grated Parmesan cheese

1 (5.2-ounce) package Boursin cheese (any flavor - or make my version) or 4 ounces of a brick of cream cheese, cut into small chunks

1 to 2 tablespoons hot or buffalo wing sauce (optional)

1 teaspoon seasoned salt (optional, and to taste - start with 1 teaspoon and work your way up, if necessary)

Directions at pressureluckcooking.com

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